Espresso Cupcakes & Cappuccino Frosting

I am a big fan of coffee flavours, but not actually of the hot drink. I adore coffee ice-cream, frappuccinos and flavoured chocolates but have a real aversion to it as a warm liquid. However, there is always room for coffee cake!

Espresso Cupcakes with Cappuccino Frosting

Makes: 12

Preparation time: 10 minutes & 10 minutes for frosting

Cooking time: 15-20 minutes

Ingredients:

Cakes:

4oz/120g self-raising flour

4oz/120g caster sugar

4oz/120g butter

2 eggs

1tsp vanilla bean paste

1tbsp vanilla yoghurt

1 shot of espresso

1tsp espresso/coffee powder

buttercream:

5oz/140g butter, softened

10oz/280g icing sugar

1-2 tbsp milk

1tsp espresso powder

chocolate spread

cappuccino cream wafer rolls

Cream the butter and caster sugar together until light and fluffy.

Whisk in the eggs and vanilla extract, add a little flour if the mixture starts to curdle.

Sift the flour in with and mix thoroughly.

Stir through the vanilla yoghurt and espresso shot gently.

Fold in the coffee powder.

Divide into cake cases and cook in a preheated oven (200°C/Gas Mask 6) for 12-15 minutes.

Transfer to a wire rack to cool.

Mix the buttercream, but before transferring to a piping bag with a star nozzle, smear chocolate spread around the outside of the bag. When the buttercream is piped, there will be a gentle hint of chocolate in the topping.

Break a section of cappuccino cream wafer roll and place on the top of the buttercream.

Strangely, I am the other way. Love coffee, hate coffee flavoured cake…as you may have seen I substituted tea for the coffee in my load cake! But if I did like them, would be tempted….they do look yummy!

I'm actually a bit floored by how incredible these look. Honestly, they're beautiful and your photo styling is perfect *applauds* Pinned. Thanks very much for linking up with #recipeoftheweek. There's a new linky live now – would be brilliant to see you there again! 🙂 x